Five Course Dinner

Appetizer

Dungeness Crab Soufflé with Lemon, Saffron and Caviar

Truffled Hamachi Tartare with Lemon and Pea Shoot Emulsion

Ragout of Burgundy Snails with Warm Fennel Panna Cotta and Parsley Puree

Pan Roasted Asparagus with Lemon Browned Butter and Macadamia Nuts *

Pan Seared Maine Day Boat Scallops with Hazelnut Polenta

and Preserved Meyer Lemon

Soup of the Day

and

Assorted Green Salad with Sherry Vinaigrette and Danish Blue Cheese *

Main Course

Noisettes of Red Deer with Cabernet -Truffle Reduction and Parsnip Tart

Grilled Swordfish with Pinot Noir Reduction and Roasted Maitake Mushrooms

Poached Alaskan Halibut with Toasted Milk Puree, Confit Grapes and Potato-Caper Mille-Feuille

Braised Duck Breast with Sour Cherry, Green Peppercorn Gastrique and Black Forbidden Rice

Grilled Loin of Lamb with Vadouvan Spice and Chickpea Galette

Seasonal Vegetable Medley with Risotto Croquette and Fried Sage*

Pepper Seared Medallions of Beef Tenderloin with Brandy Demi Glace

Dessert

Soufflé Grand Marnier

Fresh Berries Corbeille in an Almond Cookie Cup with Grand Marnier Cream

Hazelnut Semifreddo with Chocolate

Vanilla Custard Crepe with Meyer Lemon Butterscotch

*Vegetarian Items

Prix Fixe at 75 per person exclusive of Tax, Gratuity and Beverages